Sheet Pan Lemon Garlic Rosemary Chicken and Vegetables with zucchini, bell pepper, lemons, asparagus, carrots and onion. This easy one-pan meal is packed with nutrients for a healthy dinner! Use it as a meal prep recipe for busy weeknights!
After sharing my Mediterranean Sheet Pan Chicken, sheet pan dinners have been taking up real estate in the ol’ frontal lobe.
My mission is to make reasonably clean eating an absolute cinch, and I truly think sheet pan meals nail that.
This sheet pan rosemary chicken is an easy dinner with easy clean up, and results in a complete meal that you can customize to your heart’s delight.
There’s plenty of room for variety using various seasonings, sauces, marinades, animal proteins, and fresh vegetables.
With little to no forethought, a nutritious meal can be born from very simple inputs.
I love this lemon garlic rosemary approach as these flavors combine together so nicely. In fact, I borrowed the idea from my Baked Lemon Garlic Rosemary Chicken recipe and simply added some veggies to the mix.
Let’s discuss those inputs. Here are the ingredients for this easy sheet pan chicken recipe.
Ingredients for Sheet Pan Lemon Garlic Rosemary Chicken:
Chicken and Marinade: I use bone-in chicken thighs, which results in amazing crispy skin, tender juicy chicken, and plenty of flavor. If you prefer boneless skinless chicken thighs or boneless skinless chicken breasts, feel free to use them instead. A combination of chicken pieces also works!
The chicken marinade consists of avocado oil (or olive oil), lemon zest, lemon juice, fresh garlic, fresh rosemary (or dried rosemary), sea salt, and black pepper. This simple combination of ingredients brings a lovely rustic flavor to the meal.
Vegetables: I use onion, zucchini, red bell pepper, carrots, and asparagus. Mix it up using your favorite veggies for roasting.
Seasonings: Sea salt and garlic powder get tossed in with the veggies to ensure they taste nice and flavorful and enticing.
Serve the sheet pan chicken thighs with lemon slices for some extra zing.
Recipe Adaptations:
- Make it AIP by omitting the bell pepper. You can replace it with another vegetable such as cauliflower, broccoli, or sweet potato.
- If using chicken breasts, I recommend marinating the chicken for at least several hours for a tender result. You may also need to bake the chicken for less time, so be sure to use a meat thermometer to keep tabs on the internal temperature.
- Use any vegetables you love for roasting. Sweet potatoes, butternut squash, bok choy, brussels sprouts, red potatoes green beans, broccoli, and cauliflower are all great options.
- Feel free to mince up extra garlic cloves and toss them in with the veggies.
- Apply this same tactic to pork chops if you’d like.
- If you love the flavor of mustard, add 1 to 2 tablespoons of dijon mustard to the chicken marinade.
Now that we’re experts on the simple ingredients, let’s bake this quick and simple sheet pan lemon rosemary chicken!
How to Make Lemon Garlic Rosemary Chicken and Vegetables:
Transfer the raw chicken thighs and marinade ingredients to a large zip lock bag. Seal the bag and swish everything together until the chicken is well-coated in the marinade. Marinate for at least 15 minutes, or up to 24 hours.
Preheat the oven to 425 degrees Fahrenheit.
Chop all of the vegetables and transfer them to a large baking sheet. Pour the avocado oil, garlic and sea salt over the veggies. Use your hands to toss everything together until the vegetables are well coated with oil and seasonings.
Spread the vegetables into an even layer.
Transfer the marinated chicken thighs to the sheet pan, wriggling out a little space around the veggies.
Bake for 25 to 30 minutes, stirring the vegetables halfway through, or until the chicken skin is crispy and the chicken is cooked through.
Chicken is fully cooked once it reaches an internal temperature of 165 degrees F. Insert a meat thermometer into the thickest part of the largest chicken thigh and wait until the numbers stop moving to get an accurate read. The exact cooking time depends on the temperature of the chicken going into the oven and also the size of the thighs.
Serve chicken and vegetables and enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
And that’s it! A healthy weeknight dinner, ready in a jiffy!
If you love one-pot meals or one-pan meals like this, also try out these healthy delicious recipes.
More One-Pot or One-Pan Wonders:
- Sheet Pan Salmon and Vegetables
- One-Pot Lemon Garlic Rosemary Chicken and Rice
- Crock Pot Beef Stroganoff
- Easy Stove Top Beef Chili
- One-Pot Creamy Chicken and Potatoes
- One-Pot Ground Beef and Cabbage
Enjoy this hearty sheet pan dinner recipe!
Ingredients
- 1.5 to 2.5 lbs bone-in skin-on chicken thighs, 3 to 6 thighs*
- 3 Tbsp avocado oil
- 2 tsp lemon zest
- 3 Tbsp lemon juice
- 4 cloves garlic
- 2 tsp fresh or dried rosemary
- ½ tsp sea salt, to taste
Vegetables:
- ½ yellow onion, chopped
- 1 zucchini, chopped
- 1 large carrot, chopped
- ½ red bell pepper, chopped
- 1 small bunch asparagus, trimmed and chopped
- 2 Tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp sea salt, to taste
Instructions
- Transfer the raw chicken thighs and marinade ingredients to a large zip lock bag. Seal the bag and swish everything together until the chicken is well-coated in the marinade. Marinate for at least 15 minutes, or up to 24 hours.
- Preheat the oven to 425 degrees Fahrenheit.
- Chop all of the vegetables and transfer them to a large baking sheet. Pour the avocado oil, garlic and sea salt over the veggies. Use your hands to toss everything together until the vegetables are well coated with oil and seasonings.
- Spread the vegetables into an even layer.
- Transfer the marinated chicken thighs to the sheet pan, wriggling out a little space around the veggies.
- Bake for 25 to 30 minutes, stirring the vegetables halfway through, or until the chicken skin is crispy and the chicken is cooked through.
- Chicken is fully cooked once it reaches an internal temperature of 165 degrees F. Insert a meat thermometer into the thickest part of the largest chicken thigh and wait until the numbers stop moving to get an accurate read. The exact cooking time depends on the temperature of the chicken going into the oven and also the size of the thighs.
- Serve chicken and vegetables and enjoy!
Notes
Nutrition
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